Book - Charcuterie: The Craft of Salting, Smoking, and Curing Brewing Salts & Nutrients Bitterness: 22 IBU's using Warrior

Bitterness: 22 IBU's using Warrior hops

Featuring a 4-inch stainless steel blade and a heat-resistant nylon handle

Helps reduce spills and waste

300mm stainless steel blade for precise cuts

Book - Charcuterie: The Craft of Salting, Smoking, and Curing Brewing Salts & Nutrients Bitterness: 22 IBU's using WarriorCharcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, ptes, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient